Description
Cool Mediterranean flavors dance in this refreshing Shrimp and Cucumber Salad, promising a light and zesty culinary escape. Crisp cucumber, tender shrimp, and bright herbs combine for a perfect summer meal that refreshes and delights.
Ingredients
Scale
Proteins:
- 1 lb (450 g) cooked shrimp, peeled and deveined
Vegetables and Fresh Herbs:
- 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
- ¼ red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing and Seasonings:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Poach the seafood in a pot of salted water, ensuring each morsel turns a vibrant pink and becomes completely opaque. This typically requires 2-3 minutes of cooking. Immediately transfer to an ice bath to halt the cooking process, then carefully pat dry with paper towels.
- Utilize a mandoline or precision knife to create delicate, translucent cucumber slices. Aim for uniform thickness to ensure consistent texture throughout the salad.
- Craft a zesty emulsion by vigorously whisking together bright citrus juice, robust olive oil, tangy Dijon mustard, and a touch of golden honey. Season with a pinch of sea salt and freshly cracked pepper to elevate the flavor profile.
- Gently combine the chilled seafood with crisp cucumber rounds, thinly sliced crimson onion, and fragrant fresh dill in a spacious mixing bowl. Drizzle the prepared dressing over the ingredients, using a light touch to distribute the flavors evenly.
- Allow the salad to rest in the refrigerator for approximately 15-20 minutes, enabling the ingredients to harmonize and develop a more complex taste. Serve thoroughly chilled as a refreshing appetizer or light summer meal.
Notes
- Perfectly cook shrimp by timing them precisely to avoid rubbery texture, ensuring they’re just pink and opaque without overcooking.
- Use fresh, crisp cucumber with thin slices to create a delicate texture that absorbs the dressing beautifully without becoming watery.
- Adjust dressing balance by tasting and tweaking lemon juice and honey for a zesty yet slightly sweet profile that complements the seafood.
- Make this dish low-carb and keto-friendly by replacing honey with a sugar-free sweetener and adding extra herbs for depth of flavor.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 150 mg